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English Quiche

Hearty stick-to-the-ribs breakfast quiche based on a “full English.” Easy and no-fuss.

Full English

Here’s a satisfying breakfast that’s very easy to make!

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Anyone familiar with a full-English breakfast knows that it more or less conforms to the old saying about daily meals. At breakfast you eat like a king, at lunch like a prince and dinner like a pauper. The English breakfast does vary somewhat by what region of the country you are in, but the basic components are bacon, eggs, tomatoes and sausage. Some regions add baked beans, where others will include broiled lamb kidneys (no thanks).

Our sausage in the US is different to the British variety. The latter are flavored differently and the closest substitute here in the states is cook-before-eating bratwurst–at least to my taste. But in this quiche, plain old brown-and-serve of our variety will do just fine.

We only sell one variety of bacon here. In UK it’s sold as “streaky bacon,” but the Brits have lots of different varieties of bacon and it’s available smoked or unsmoked. Canadian bacon is a good substitute for what they call gammon. Usually back bacon is the bacon of choice for the English breakfast. It’s something like ours, but with a bigger portion of lean meat. I wish we had those varieties here–meaning easily available because some specialty shops do sell it. However, our bacon is very flavorful and perfect in this quiche.

This dish is very easy to assemble. The crust is merely the store-bought ready-made crusts, so you just pat it in the pan.

Instead of the usual Swiss cheese, this uses a very sharp cheddar, which is pretty close to it’s English counterpart.

Check your print settings on your computer Vicki–it worked fine for me when I just tried it. If all else fails, you can copy/paste the recipe into something like MS Word (or any text editor) and print it that way.